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Grilled Portobello Mushroom Feast Burger

Lodge Cast Iron | June 1, 2021

These hearty burgers will please vegetarians and carnivores alike. Topped with mozzarella, tomato, spinach, and garlic aioli, these burgers are perfect for summer. Serve with a simple salad, pasta salad, or your favorite chips.

Prep Time
25 minutes
Cook Time
10 minutes
Cook it With Our
Grilled Portobello Mushroom Feast Burger


  • 8 large portobello mushroom caps
  • ½ cup balsamic vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons (plus 2 tablespoons) olive oil
  • ⅛ teaspoon cayenne pepper
  • salt and pepper
  • 4 hamburger buns
Garlic Aioli
  • ½ cup mayonnaise
  • ¼ teaspoon salt
  • 1 teaspoon lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • ¼ teaspoon paprika
  • 8 mozzarella, slices
  • 2 cups spinach
  • 1 large tomato, sliced
  • garlic aioli


  1. Gently wash mushrooms with a damp cloth and paper towel, remove stems and discard. 
  2. Combine balsamic vinegar, Worcestershire sauce, olive oil, and cayenne pepper in a sealable plastic bag. Add mushroom caps and refrigerate for 10 minutes.
  3. Fill a Chimney Starter with charcoal. Light the coals at the base of the starter and allow to burn until the coals have partially greyed over, 10-15 minutes.  
  4. Add coals to the base of the Kickoff Grill, spreading the coals evenly with charcoal tongs. 
  5. Place the domed grill grate over the top of the base and adjust the draft to medium.  Heat for 5 minutes.
  6. While the coals are heating, combine aioli ingredients in a small bowl and set aside.
  7.  Remove the mushroom caps from the marinade and pat dry with paper towels to remove excess moisture, season with salt and pepper.
  8.  Oil the grill grate and grill the mushroom caps for 4 minutes per side. Add mozzarella for the last 1-2 minutes.   
  9.  Remove the mushrooms from the grill. Brush the buns with remaining olive oil and grill for 1 minute.
  10.  Assemble the burgers. Bun, aioli, spinach, mushroom x 2, spinach, tomato, aioli, bun.
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Contributed By: Lodge Cast Iron

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